Ding Dong – who said Christmas had to end?
This has to be my favourite brownie recipe to date – gooey, rich and oh so chocolatey.
I used to totally be a no fruit with chocolate desserts kind of girl, however I think the combo of cherry, amaretto with the chocolate blow that negative fruit idea out of the water.
- 150g coconut butter
- 250g coconut sugar
- 70g cacao powder
- 1/4 teaspoon salt
- 1 tsp. vanilla extract
- 2 large ‘eggs’ – 4 tbsp veg oil, 4 tbsp water, 2 tsp baking powder.
- 65g plain flour
- 1 cup fresh cherries stemmed, pitted and halved
- 3 tbsp amaretto
Pre heat your oven to 180 degrees. Line an 8-by-8-inch baking pan with foil or parchment paper leaving overhang on the sides, spray with cooking spray; set pan aside.
In a large microwave-safe bowl, combine coconut butter, coconut sugar, cocoa, optional salt, and heat on high power to melt, about 45 seconds. Stop to stir, and heat in 10-second bursts until mixture has melted and can be stirred smooth. Batter will be very granular.
Add the vanilla, ‘eggs’, and stir vigorously until batter is thick, shiny, and well blended. Add the flour and stir until you cannot see it any longer. Fold in the cherries.
Stir in your amaretto until all smooth and blended. Spread batter into prepared pan.
Bake for about 20 minutes. Check with a knife – your batch may need a few minutes longer. Do not bake over 30 minutes or brownies will be prone to scorching, burning, turning dry, or setting up too hard. Brownies will firm up as they cool.
Cool brownies completely before cutting into 16 equal squares with a very sharp knife.
Brownies will keep in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
Enjoy! I tried mine with the famous Booja Booja icecream.